An Obsession with All Things Handmade and Home-Cooked


Cashew Cache

In honor of labor day and what might be summer’s last hurrah, the only suitable recipe to share would have to be one cool customer, unencumbered by complex procedures or obscure ingredients. Luckily, I have just the dish to fit that bill.

Step away from the stove! Raw, vegetable-based noodles are the key to beating the heat and simultaneously lightening up this satisfying savory treat. Delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Inspired by classic cold sesame noodles, the Chinese takeout staple has graced my table countless times but never in such a fresh format.

Cashew butter takes the spotlight for this round, adding a unique nuance to the nutty, lightly spiced sauce. Deceptively simple in composition, it doesn’t sound like anything particularly special on paper, but one taste and you’ll be hooked on that creamy cashew elixir, lavishing it over everything from salads to grilled tofu and beyond. Although you may end up with more than you need for this particular dish, trust me: It won’t be a struggle to polish off the excess in short order.

Carrot Cashew Noodles

Cashew Sauce:

6 Tablespoons Smooth Cashew Butter
1/3 Cup Vegetable Broth
2 Tablespoons Braggs Liquid Aminos or Low-Sodium Soy Sauce
2 Tablespoons Rice Vinegar
2 Teaspoons Light Agave Nectar
1 Teaspoon Toasted Sesame Oil
1 Clove Fresh Garlic, Finely Minced
1 Inch Fresh Ginger, Peeled and Grated
1/2 – 1 Teaspoon Sriracha

Carrot Pasta:

5 Large Carrots, Peeled and Shredded with a Julienne Peeler or Spiralizer
1 English Cucumber, Peeled and Shredded with a Julienne Peeler or Spiralizer
2 Scallions, Thinly Sliced
1/3 Cup Toasted Cashews, Roughly Chopped

This dish comes together very quickly and doesn’t keep particularly well once assembled, so make sure you’re good and hungry before you begin!

Start by preparing the sauce. Place the cashew butter in a medium-sized bowl and slowly add the vegetable broth, stirring constantly to loosen and smooth out the thick paste. Simply add the remaining ingredients, whisk thoroughly until homogeneous, and set aside. Kept separately in an air-tight container, the sauce should keep in the fridge for 1 – 2 weeks.

To finish the dish, toss together the carrot and cucumber noodles and begin by adding about half of the sauce. It may be difficult to combine everything with tongs or a spatula, so don’t be afraid to get in there and mix it up with your hands. Add more sauce as needed (don’t forget that carrots and cucumbers come in all different sizes, so your mileage my vary), incorporate the scallions, and toss to combine.

Move the mixture out onto a serving plate, top with chopped cashews, and enjoy!

Makes 2 – 3 Main Dish Servings; 4 – 5 Side Dish Servings

Printable Recipe


The Pouch Principle

No matter what the actual dish in question is, prepared, shelf-stable meals are often labeled  across the board as unhealthy, or even worse, unpalatable. To cast such a wide net across this vast category of edibles only does a disservice to the eater, putting scores of undiscovered flavors firmly out of reach. Sure, fresh is indisputably best whenever possible, but between busy schedules, budgetary constraints, and unreliable kitchens, this alternative becomes a prime option. Especially for the traveler with little more than a microwave at best, such handy shortcut meals are an absolute godsend.

One company producing pouches of higher quality than most is Tasty Bite, a staple in the vegan and vegetarian marketplace for almost a decade. Offering East Asian delights across countless country borders, it’s an easy introduction to the unique palate of spices that perfumes these unique cuisines, without needing to hunt down a restaurant willing to go without their ghee. Although there’s typically a package or two stashed away in my pantry in case of emergencies, I had no idea that Tasty Bite made more than just entrees until they landed on my doorstep. Now delving into the world of sides, there are scores of flavorful starchy options to pair with your punjab, if you so wish.

One of my favorites has always been the Channa Masala, a mildly spiced chickpea stew found on any Indian menu that’s worth reading through. This particular rendition bears incredibly tender, creamy chickpeas in a lightly tangy tomato sauce. More flavorful than hot, the pepper is played down while the sweeter, warmer spices perfume the dish. Whole spices lend occasional pops of flavor; toasted cumin or coriander seeds add concentrated bursts of flavor into different bites, keeping the eating experience exciting.

Plated on a bed of Thai Lime Rice, I was taken aback by just how delicious those unassuming grains were. A focal point in its own right, the rice leads with a strong punch of lemongrass, enhanced by the richness of coconut milk. Granted, the texture fell a bit more on the side of mushy than I would prefer, but for a dish that’s merely nuked for a minute and ready to go, you can’t beat that complex flavor.

Punjab Eggplant, another common stable of Indian cooking, tortures me to no end. Though I long to dig in with abandon, eggplant does still make my throat burn, so I passed the torch over to my mom for this taste test. She noted that the spice level was high enough to make her nose run, although there was still a notable sweetness about the sauce. The greatest failing here was the largely homogenous, pulpy texture, perhaps something that could be remedied with a pairing of crunchy crackers or flatbread instead of rice.

Of course, I just had to go the more traditional route and add Ginger Lentil Rice into the mix. Though this rice has the same soft qualities as before, the lentils poses a pleasantly surprising firm bite. Dyed a brilliant yellow thanks to the turmeric-imbued curry powder, aromatic ginger essence does take the lead, just as promised. Much more interesting than your average “bean and rice” side dish, I would venture to say that it could even be considered a full meal in itself, thanks to the effortless combination of nutritious proteins and starches.

Previous unbeknownst to me, Tasty Bite has also begun serving up Asian noodles in their iconic pouches. Sampling the Kung Pao Asian Noodles with high hopes, I’m sad to report that the noodles themselves proved predictably overcooked, well past the stage of aldente. Painted in a tangy, punchy sauce, toothsome peanuts and water chestnuts do introduce a bit more character to the combination, if not quite the structure I so craved. Balancing sweetness, saltiness, and spiciness, it’s nothing too complicated or challenging; easy comfort food for the harried eater. However, I can’t say I would readily venture into the realm of noodle pouches again in the near future. There’s still a way for the technology to go to prevent the texture downfalls inherent in the pasta.

Sharing a world of flavors that will satisfy hunger pangs in a minute flat, it doesn’t get any easier than a quick meal whipped up courtesy of Tasty Bite. Just fire up the microwave and dig in.


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